Bitter gourd chutney is a nutritional recipe that goes well with rice. Bitter gourd, also known as Pavakka, is recommended in the treatment of blood disorders and diabetics.
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Bitter gourd(small, Pavakka) - 1 no
- Tamarind(a small piece, Puli) -
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 1/2 tsp
- Asafoetida powder(Kayam) - 1/2 tsp
- Gingely oil(Nallenna) - 2 tbsp
- Mustard seeds - 1/2 tsp
- Fenugreek(Uluva) - 1/4 tsp
- Split urad dal(Uzhunnu Parippu) - 1/2 tbsp
- Dry red chillies(cut in halves) - 3 nos
- Vinegar(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Wash well the bitter gourd and wipe dry with a cloth.
- Chop the bitter gourd into small pieces and add required vinegar. Keep aside for an hour.
- Remove the bitter gourd pieces from vinegar. Add turmeric powder and required salt. Cover with a lid and cook in low heat until the pavakka pieces are done.
- Grind the cooked bitter gourd pieces with tamarind to a fine paste. Do not add water for grinding.
- Heat nallenna in a pan and splutter mustard seeds and fenugreek.
- Add urad dal and fry for a few seconds until golden in color.
- Lower the heat and fry dry red chillies and chilly powder.
- Immediately add the bitter gourd mixture and fry until oil accumulates on top.
- Highly nutritious bitter gourd chutney is ready and store in a glass bottle for storage purpose.
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